Sieve the flour into a large bowl; rub in the cubes of butter and half the cheese. Save back 2 tablespoons of Carnation Evaporated Milk and pour in the remainder into the flour. Stir gently with a fork until forms a soft dough.

On a floured surface roll out the dough into a large rectangle about 5mm thick. Sprinkle the remaining cheese over the dough and then fold over. Roll out again and cut into 24 strips.

Twist each strip and place on a baking sheet. Brush with the remaining evaporated milk and bake until golden brown and crisp.